Soups - Tortilla Soup
Amy
ingredients
- 4 celery stalks, sliced
- 3 medium carrots, sliced
- 2 medium potatoes, diced
- 1 small zucchini, diced
- 1 small yellow squash, diced
- 1 10-oz can enchilada sauce
- 4 cups water
- 6 chicken bouillon cubes
- 1/2 teas lemon pepper seasoning
- 2 cups chicken breast, cooked and chopped
- Crushed corn tortilla chips
- Cheddar cheese, grated
directions
Combine first 9 ingredients in a large saucepan and bring to a boil over medium heat. Reduce heat to low and simmer for about 20 minutes, or until vegetables are tender. Add chicken and heat through. Garnish with tortilla chips and cheese and serve immediately.
Source: Amy
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